Anna Maria Tequila-Lime Shrimp

"I'll serve this protein-rich dish with warm, crusty French bread and a cold glass of crisp white wine, like a muscadet sur lie from the Loire valley."

Total Time

Ingredients

7 Count

Serving Size

Ingredients

2.00

tequila

Ingredient Full:

2 tablespoons tequila

Ingredient Display Order:

1

Unit:

tablespoons

2.00

extra-virgin olive oil

Ingredient Full:

2 tablespoons extra-virgin olive oil

Ingredient Display Order:

2

Unit:

tablespoons

2.00

fresh lime juice

Ingredient Full:

2 tablespoons fresh lime juice

Ingredient Display Order:

3

Unit:

tablespoons

1.00

honey

Ingredient Full:

1 tablespoon honey

Ingredient Display Order:

4

Unit:

tablespoon

0.25

ground cumin

Ingredient Full:

.25 teaspoon ground cumin

Ingredient Display Order:

5

Unit:

teaspoon

1.00

large shrimp, peeled, tails on

Ingredient Full:

1 pound large shrimp, peeled, tails on

Ingredient Display Order:

6

Unit:

pound

1.00

lime, cut into 4 quarters

Ingredient Full:

1 lime, cut into 4 quarters

Ingredient Display Order:

7

Directions

Prep: Array

Cook: Array

Mix the tequila, oil, lime juice, honey, cumin, and salt and pepper to taste in a glass baking dish. Remove and reserve 1/4 cup of this mixture, and add the shrimp to the rest. Toss to coat, cover with plastic wrap, and refrigerate for 2 hours.Remove the shrimp from the baking dish and discard the marinade. Heat a grill and grill the shrimp, turning once, until they&#039;re pink and cooked through, 3 to 5 minutes.Reduce the reserved marinade by half in a saucepan over medium heat. Divide the shrimp evenly among 4 plates, drizzle the sauce over the shrimp, and serve with the lime wedges.